Ratatouille Bake

By Lv2Cook

Ingredients

• 2 teaspoons olive oil
• 2 cups diced peeled eggplant
• 2 cups sliced zucchini
• 1 1/2 cups diced onion
• 1 cup diced red bell pepper
• 1/2 cup sliced celery
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/2 teaspoon crushed red pepper
• 1 1/2 cups uncooked long-grain rice
• 1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
• 1 (14.5-ounce) can vegetable broth
• 1 1/2 cups crumbled Feta cheese (6 ounces)
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans) drained

Details

Servings 1

Preparation

Step 1

Preheat oven to 375º.

Heat oil in Dutch oven over medium-high heat. Add eggplant and next 8 ingredients (eggplant through red pepper); sauté 1 minute.

Add rice; sauté 3 minutes. Stir in tomatoes and broth; bring to boil. Add cheese and chickpeas; stir well. Spoon rice mixture into a 13 × 9-inch baking dish. Cover and bake at 375º for 40 minutes or until rice is tender.

Serving Size: 1 cup